Hy-Vee Recipes and Ideas

Directions

1. Step1

   Spray a 9x13-inch glass baking dish with nonstick cooking spray; set aside. Place gelatin into the bowl of a stand mixer fitted with a whisk attachment. Stir in cold coffee; set aside.

   
   In a large deep stockpot, combine granulated sugar, kosher salt, Hershey’s chocolate syrup, and ½ cup creme de cacao over medium-high heat. Stir until just combined. Clip a candy thermometer onto the side of the pan and allow the mixture to reach 240 degrees, about 10 to 15 minutes; do not stir. Remove stockpot from heat.

   Hyvee Culinary Expert Tip

   When making marshmallows, you’re making a homemade candy. It’s important not to stir the mixture or scrape the sides of the pan as the candy mixture can crystallize. Instead of stirring, dip a silicone pastry brush into water and brush the sides of the pan occasionally.

   Chef Elizabeth, The Braided Apron HSTV Personality

2. Step2

   Pour the candy mixture into the gelatin and coffee mixture. Turn the mixer on low speed and gradually increase speed to high. Whip until mixture has lightened in color and becomes thick, approximately 15 minutes. Beat in 6 tablespoons special dark cocoa, vanilla extract, butter extract, and remaining 2 tablespoons creme de cacao. Using a spatula, fold in grated chocolate bars.

3. Step3

   Pour marshmallow mixture into prepared pan. Allow the marshmallows to sit, uncovered, at room temperature for at least 4 hours or overnight.

4. Step4

   Mix together 2 cups special dark cocoa powder and powdered sugar. Lightly dust a work surface with mixture. Turn the marshmallows out onto work surface. Using a large knife, cut marshmallows into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the cocoa mixture. Store in an airtight container for up to 3 weeks.